Description
This wine is produced in the 8000 year old ‘Qvevri method’. A Qvevri is a uniquely Georgian creation, a large subterranean clay jar, in which wines are fermented and matured on both skins and stems. This gives Qvevri wines a dimension of flavour and aroma not found in other wines.
Made from 100% Saperavi grapes, which are widely regarded to benefit most from the Qvevri method of production. This traditional wine is not pressed off the skins until 2-3 months after primary fermentation.
The Qvevris Saperavi offers a deep and rich bouquet of cherry and blackberry. Its colour is a beautiful violet colour. The presence of the clay from the Qvevri in the fermentation give it a complex earthy aroma.
Cellaring: Due to its complex tannin structure and long post-maceration period this wine has huge cellaring potential. Although drinking nicely now, it can be laid down for another 4-5 years.
Recommended food pairings: steak, barbecued meat and vegetables.
“This excellent Saperavi from the winery’s own 200ha of red varieties is Qvevri-fermented with 30% stems. It’s very dark in colour, with a burr of bramble fruit and autumn hedgerow generosity. On the palate there’s a fine balance of vivacity and richness typical of the variety, but the Qvevri fermentation and the use of stems seems to have brought a complexity of aroma, a textural intrigue and a nut-oil freshness of flavour which makes this wine deeper and more complex than its classically fermented Tbilvino peers”
91/100 points
Decanter, March 2018
